Honey Mustard Baked Salmon

Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, honey mustard salmon.

It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much recipes. Takes 10 minute to prep, and 10 minutes to cook.

There are only two things to remember.

First, use good quality salmon. That cheapest fillet at the fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it.

Second, don’t overcook the salmon! It’s so easy to do. Do not cook the salmon until it is completely flaking apart, that’s overdone. When the fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them.

Honey Mustard Baked Salmon Recipe

If you don't have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.

Ingredients

1 1/2 to 2 pounds (680 to 900g) salmon fillets

3 Tbsp honey mustard (1 1/2 Tbsp honey plus 1 1/2 Tbsp Dijon mustard)

3 cloves garlic, minced (about 3 teaspoons)

3 Tbsp olive oil (divided 2 T and 1 T)

1 Tbsp lemon juice

1 Tbsp chopped fresh dill

Pinch of salt

Method

1 Preheat the oven to 400°F (205°C).

2 In a small bowl, whisk together the honey mustard, garlic, 2 Tbsp of olive oil, lemon juice, dill, and salt.

3 Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

4 Place in oven and bake at 400°F (205°C) for 8 to 10 minutes, until just barely cooked through (please don't overcook salmon!). It's okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

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Showing 4 of 25 Comments

I’m not really a fish person unless it’s in aushi, but this was delicious, definitely making it again, thank you

July 16, 2016

Steph

I love Salmon and used to make it a lot. I have gotten away from it, but since I also love the combo of Dijon mustard and honey, I am adding to the grocery list right now. Questions… I get stuck on side dishes. Asparagus is our go-to with salmon, but for me, asparagus is one of those “I eat it because I am supposed to” kind of things. Aside from broccoli and salad I am lost. What are you favorite sides for salmon and fish in general?

A complete hit at our house – thanks. I was a bit worried about the garlic overpowering the fish, but it was the perfect balance. Served with roasted garlic broccoli for a very healthy and garlicy dinner.